Blackcurrant Apple Pear Tart – Because Fruit

When I fall upon a spectacular sounding recipe or sample something fantastic and feel that it wouldn’t be too hard to replicate, my inclination is to plunge ahead and make it happen. If I love it, and my taste testers love it, then I’m quite certain that you will love it, too.  Case in point: this version of Blackcurrant Apple Pear Tart, offered up by Ester Parker, my book club buddy and baker extraordinaire. 

Blackcurrant Apple Pear Tart

• 1/2 c sugar
• 1 c unsalted butter, (2 sticks), room temperature 
• 2 large egg yolks
• 1 1/2 c all-purpose flour
• 1/2 t ground ginger
• pinch of salt
• 4 small baking apples, peeled, cored, chopped
• 4 small pears, peeled, cored, chopped
• 1/2 c blackcurrant jam

Using a knob of butter, grease an 11-inch tart pan with a removable bottom.

Combine sugar, butter, egg yolks, flour, ginger and salt in a food processor until the ingredients form a ball. If you prefer, combine the ingredients with your fingers.

Flour your hands, then fit the dough into the pan, spreading it around and up the sides in 1/2-inch thickness. Cover and refrigerate until ready to use.

When ready to prepare the tart, preheat the oven to 425 F.

Coat the bottom of the crust with half the blackcurrant jam. Add the apple and pear to the crust.

Bake the tart on a cookie sheet in the middle of the oven for 15 minutes. Reduce the heat to 350 F and cook for 45 more minutes or until the crust is browned.

Heat the remaining jam over low heat. Using a pastry brush, paint the fruit and exposed crust with the jam.

Let the tart cool, take it out of the mold, and serve on a platter. Serves 12.

Blackcurrant Apple Pear Tart Print Ready Recipe

Final notes:

• Ester holds the key to my favourite chocolate cake. I’m hoping that someday she’ll share the recipe, even though she’s assured me that she’s sworn to secrecy.
  
• If you’re looking for a plum tart, check out Joan Nathan‘s.
  
• In the mood for apple picking?
• I used to worry that I’d run out of things to share — both recipes and stories. But good recipes continue to find their way into my life, and stories just materialize. Because life.